Lemon Curd

lemon curd
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 cups sugar
  • 1 cup fresh lemon juice (about 6 lemons)
  • 4 large eggs plus 4 large yolks, beaten
  • 1/4 cup finely grated lemon peel (about 3 lemons)
  • 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces


Set a fine-mesh strainer over a medium heatproof bowl next to the stove. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.

Lower the heat and simmer, stirring, until the mixture thickens and registers 160 degrees on an instant-read thermometer, about 5 minutes. Strain the mixture into the prepared bowl, then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 month.